These Banana Blondies with brown sugar frosting are out of this world delicious. They’re perfectly flavored with banana and literally melt in your mouth!
Looking for more Banana Recipes? Try my Chocolate Chip Banana Bread or my Banana Bread Crumb Cake!
Banana Blondies Woth Brown Sugar Frosting
These are a great alternative to banana bread, and perfectly easy to make! They’re great to serve at parties, or for a sweet lunchbox treat!
How to Make These Amazing Banana Bars
Grab you a banana and some brown sugar.
Then melt your butter. Or brown it if you’re nasty.
Mix the butter and brown sugar together.
Mix in the rest of your ingredients…including the banana, that you need to mash, btw.
And then spread it in to a lined pan…
Bake it up for about 25 minutes. And if you want (you want) make some brown sugar frosting. It’s so yum. and when they’re cooled spread it all up on there…
I swear you need to make these. They are THAT good.
If you like banana stuff, check out these other recipes I’ve got:
- Banana Bread Crumb Cake
- Brown Sugar Banana Bread
- Banana Bread Cookies
- Peanut Butter Cup Banana Bread
Banana Blondies
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 blondies 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
These Banana Blondies with brown sugar frosting are out of this world delicious. They’re perfectly flavored with banana and literally melt in your mouth!
Ingredients
Blondies
- 1/2 cup butter, melted and if desired browned
- 1 cup light brown sugar, packed
- 1 egg
- 1 1/2 teaspoon vanilla
- 1/4 teaspoon kosher salt
- 1 cup all purpose flour
- 1/2 cup mashed banana (1 medium banana)
Brown Sugar Frosting
- 1/4 cup butter
- 1/2 cup light brown sugar
- 2 tablespoon milk
- 1 cup powdered sugar
Instructions
Blondies
- Preheat oven to 350°F. Line an 8×8 baking dish with parchment paper and coat with nonstick spray. Set aside
- In a large saucepan melt the butter (and if desired continue cooking the butter until it’s amber in color, stirring frequently *see note). Allow the butter to cool for 5 minutes and stir in the brown sugar, vanilla, and salt to combine. Stir in the egg until smooth and finally the flour and mashed banana. Spread in prepared pan.
- Bake for 30 minutes, or until the center is set.
- Transfer pan to wire rack to cool.
- Frost the blondies when they are mostly cooled.
Brown Sugar Frosting
- In a medium saucepan melt butter. Add brown sugar and milk and stir until mixture comes to just a boil. Remove from heat, allow to cool for 5 minutes.
- Stir in powdered sugar with a whisk.
- Spread on top of blondies and allow frosting to set and blondies to cool completely before cutting into squares.
Notes
If you choose to brown the butter, melt butter in saucepan and continue cooking, once it’s melted by swirling the butter in the pan until butter reaches a deep golden brown color.
Nutrition
- Serving Size:
- Calories: 151
- Sugar: 20.1 g
- Sodium: 128.2 mg
- Fat: 4.8 g
- Carbohydrates: 26.3 g
- Protein: 1.8 g
- Cholesterol: 11.9 mg
Oh my word! These blondies are amazing! Mine turn out more like a dense banana cake (which isn’t a bad thing) and this frosting is to die for! This is a recipe for keeps! I’m already making it for the second time in one week. Delish!
I doubled the recipe and used a 9×13 plan…FABULOUS~ I always freeze bananas when they get a bit ripe and I don’t have time to bake that day. This was a perfect way to use them~ They look nasty when they thaw but are perfect for this application. Thanks so much for sharing!
What baking temp and time did you use for the double batch?
same temperature, but you will need to increase the bake time. Start by adding 5 minutes to the time and check.
This was a hit at work. You are definitely a Sweet Genious.
So I am sure brown sugar buttercream is awesome BUT have you tried peanut butter frosting atop these blondies because anything peanut butter and banana is AWESOME SAUCE, no doubt. Anyways, love you blog and all your sugary deliciousness. Can you do me a favor and follow my very inconsistent blog. pretty please and thank you
I love, love these blondies and make them all the time! I use 1/4 cup of oil and 1/4 butter to make them marginally better for me (or so I tell myself). I also substitute white whole wheat flour for all of the regular flour and they are still so gooey and yummy. Thanks for this wonderful recipe!
anybody try to make a double batch in a 9×13 pan?
I know this is a really, REALLY late reply but I’m just finding this recipe now. I doubled but used 2 8×8 foil pans from the dollar store.
Super yummy!! I have made these three times this week because of my banana hating son can’t get enough!! Thanks for sharing
Oh my goodness, I just made these barely and they are heavenly. The frosting is so so so good. The only change I made to the recipe is that I added chocolate chips to the blondie because I am a die hard banana-chocolate fan.
do you use salted or unsalted butter
I always use salted, but it’s really a taste preference.. if you use unsalted you may want to adjust the amount of salt in the recipe!
I made these and I’m making them again to share with the neighbors (only a few..) They’re like glorified banana nut bread. Very moist and the icing was…well, the icing on the cake. I’ll probably never make banana nut bread again. Just these.